Richard James, Frontera Chef who turned our pork into little pieces of heaven.
(And taught me how not to shake hands like a nerd)
Towards the end, as the crowd started to thin, Rick Bayless, award winning Chef-Restauranteur, cookbook author and TV celebrity came to our booth to sample our pork. He pronounced it "Fabulous". Keith stood still and just beemed. I collapsed on the beautiful Terra Cotta floor in fit of giggles and peed myself. (not to worry, Attends were in place).
But, it still wasn't over. After watching a couple hundred MORE people arrive at Frontera for the final sit down dinner, we were led back into the dining room. Rick Bayless stood in front of us farmers, spoke of his love for fresh, honest, non-mass produced food and then introduced EACH of us by name and farm, thanking US for what we had done to promote the family farm. It was very humbling
Thank you again to Rick Bayless, all his staff, chefs Bill Otis and Richard James for their part in making our pork shine. To Deb Silverstein for her many communcations back and forth with me and to the Frontera Farmers Foundation for believing in our farm and granting us the funds we needed to save the Critically Endangered Red Wattle Hog http://www.rickbayless.com/foundation/about.html
And very special thanks to Marty and Kris Travis of Spence Farms http://thespencefarm.com/
who introduced us to this special movement of producing chemical free, local food for those talented chefs and restaurant owners who really care about what they serve and how it is grown. The line between city and country blurs more and more each day.